1 kg of ripe tomatoes, cut into slices lengthwise
3 large garlic cloves, minced
1/3 cup olive oil
1 tablespoon fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
1 tablespoon grated Parmesan cheese
1 tablespoon tomato paste
500g long pasta, type talharim (fettuccine)
1/4 cup grated Parmesan cheese (30g)
Salt and black pepper to taste
1 kg of ripe tomatoes, cut into slices lengthwise
3 large garlic cloves, minced
1/3 cup olive oil
1 tablespoon fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
1 tablespoon grated Parmesan cheese
1 tablespoon tomato paste
500g long pasta, type talharim (fettuccine)
1/4 cup grated Parmesan cheese (30g)
Salt and black pepper to taste
Preheat the oven to 250°C (very hot)
In a large bowl, mix together the tomatoes with garlic, olive oil, basil, Parmesan cheese, tomato paste, salt, and black pepper
In a large non-stick baking dish, arrange the tomato slices and bake for 40 minutes or until they are soft and the edges start to brown
In a large pot filled with boiling water and salt, cook the pasta until it's al dente
Then drain and mix with the baked tomatoes
Serve with grated Parmesan cheese
463 calories per serving
